Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Sunday, December 28, 2008

Now I love pimiento cheese all ways - good ole basic homemade, made with roasted red peppers, and yeah, even the fluorescent orange, goopey store-bought stuff - but if you usually buy the grocery store pimiento cheese spread, then this recipe is a bit different than the spread you are accustomed to. Much less mayonnaise than most home recipes, and an addition of cream cheese and pecans (which you can leave out if you prefer) and garlic, it's a bit of a unexpected flavor surprise to the mouth, though be sure to label it for those with nut allergies!

If you prefer some texture in your spread, then finish this recipe by stirring in the final ingredients, or you can do as I did in the photo above, and puree it all together in the food processor, so that it is blended and smooth.

1 (4 ounce) jar of diced pimientos, undrained (more or less as desired)

1-1/2 pound loaf of Bunny Giant Sandwich white bread

Instructions

Process the pecans in a food processor until coarsely chopped. Turn out into a bowl. Shred the cheese and add to the pecans. Process the garlic in the food processor until well chopped; add the parsley and process a bit longer. Add the mayonnaise, cream cheese, garlic, and sauces and puree until smooth. Turn out into pecan and cheese mixture; stir well to combine. If you don't want it chunky, turn everything back into the food processor, and puree all together. Turn out into bowl, cover and refrigerate for 1 hour or overnight.

Bring the pimiento cheese mixture to room temperature. Spread, stack and slice as above to remove all the crusts. Cut the sandwiches into desired sizes and arrange on a doily lined platter.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Great pimento cheese recipes! I love to add crushed pineapple and this one with the pecans is just what I've been looking for. I don't include the garlic and hot sauces in my pineapple version and I lightly toast the pecans. The pecan/pineapple combination is perfect!

Oh good grief!!!! I just made this and it is SO DELICIOUS!!!! I could have eaten the whole bowl full myself! I have always heard of Pimiento Cheese, never made it though, and now I have to make up for lost time! Thank you so much for sharing this recipe....my son is right there with me slurping it up. He loves the kick from the tiger sauce and hot sauce. Me too! Thanks again and Happy Easter!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.